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Cozy No-Knead Pumpkin Spice Sourdough Bread

no-knead pumpkin spice sourdough bread - featured image
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This easy no-knead pumpkin spice sourdough bread is soft, tender, and full of warm fall flavors. With a perfect balance of tangy sourdough and sweet pumpkin spice, it’s a crowd-pleaser that requires minimal effort.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (120g) active sourdough starter
  • 1/4 cup (60ml) warm water
  • 2 teaspoons pumpkin spice blend
  • 1 1/2 teaspoons fine sea salt
  • 2 tablespoons (30ml) honey or maple syrup
  • 2 tablespoons (30ml) olive oil or melted butter
  • 2 tablespoons pumpkin seeds (pepitas) for topping (optional)
  • Pinch of coarse sea salt for topping (optional)

Instructions

  1. Feed your sourdough starter 8-12 hours before mixing; it should be bubbly and doubled in size.
  2. In a large bowl, combine warm water and active starter, stirring until dissolved. Add pumpkin puree, honey (or maple syrup), and olive oil; mix until combined.
  3. In a separate bowl, whisk together flour, pumpkin spice blend, and salt. Add to wet mixture and stir with a wooden spoon until no dry flour remains. Cover and let rest for 30 minutes (autolyse).
  4. Perform 4 sets of stretch and folds over 2 hours: wet hands, stretch one side of dough, fold over top, rotate bowl a quarter turn, repeat 4 times. Rest 30 minutes between sets.
  5. Cover bowl and let dough rise at room temperature for 6-8 hours (bulk fermentation) until increased by 50% and domed with visible bubbles.
  6. Lightly flour work surface, turn out dough, and gently shape into a tight round ball by folding edges toward center and rotating.
  7. Place shaped dough in a floured banneton or bowl lined with a floured towel. Cover and refrigerate for 8-12 hours (cold proof).
  8. 30 minutes before baking, place Dutch oven in oven and preheat to 450°F (230°C).
  9. Carefully remove hot Dutch oven. Turn cold dough onto parchment paper, score top with a deep slash, and sprinkle with pumpkin seeds and coarse salt if desired. Lower dough into Dutch oven using parchment, cover with lid, and bake for 30 minutes.
  10. Remove lid and bake for another 15-20 minutes until deep golden brown and internal temperature reaches 200°F (93°C). Bread should sound hollow when tapped.
  11. Transfer to a cooling rack and cool for at least 1 hour before slicing.

Notes

The dough will be sticky due to pumpkin puree; resist adding extra flour. Use wet hands for handling. For best results, let bread cool completely before slicing to avoid gummy texture. The pumpkin spice flavor deepens on the second day.

Nutrition

Keywords: pumpkin spice sourdough, no-knead bread, fall bread, sourdough bread, pumpkin bread, easy sourdough

Find it online: https://lumalunch.com/cozy-no-knead-pumpkin-spice-sourdough-bread-easy-fall-recipe/